Roasted Root Jumble with Feta

Ingredients

• 1/4 cup raw hazelnuts
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1 large fennel bulb, cut into 1/2-inch wedges
• 1 large red onion, cut into 1/2-inch wedges
• 1 large lemon, cut into 1/4-inch slices
• 2 large carrots, peeled and cut into 1/2-inch rounds
• 1/4 cup extra-virgin olive oil, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1/2 cup feta cheese, crumbled
• Minced fresh cilantro or parsley, to garnish

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